Remove from the freezer and set on a flat surface, ideally a kitchen counter. Allow to defrost at room temperature. Once the royal icing has become malleable, you can remove it from the bags or container and use. Piping: Generally used for writing letters or creating designs. Piping consistency is often compared to the same consistency as toothpaste, pudding or soft-served ice cream. Medium: Generally used for outlining.
Medium consistency is often compared to the same consistency as ketchup or ranch dressing. Flood: Generally used to fill in the outlining. Flood consistency is often compared to the same consistency as shampoo or honey.
Royal icing and fondant are two types of icings typically used for cookie and cake decorating. While they are both sweet in taste and can be used in similar situations, there are specific times in which one or the other should be chosen. Royal icing is primarily made with confectioners sugar and egg whites. Royal icing is typically applied using piping bags and decorator tips.
It is more of a liquid substance that dries hard. Fondant is primarily made of confectioners sugar, corn syrup, water, and gelatin. Fondant is typically rolled out with a rolling pin and used to cover an entire cake layer, etc. Royal icing and buttercream frosting can both be used for decorating cakes or cookies, however, there are some major differences. Royal icing , as described above, is thin and stiff and is often used for smaller, more intricate, decorative purposes.
Buttercream frosting is made from confectioners sugar, milk or cream, butter and extract. Buttercream is often used to cover an entire cake or cookie, similar to fondant. Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. The best no fail, 3 ingredient royal icing recipe for decorating sugar cookies. Print Recipe Pin Recipe. Prep Time 15 mins. Royal icing is typically a raw preparation, with everything just mixed up in a bowl, but I've found it has a much creamier consistency if cooked over a water bath.
Not only does this technique ensure the powdered sugar is fully dissolved, and therefore less gritty, it effectively pasteurizes the egg whites, too. Plus, you get a creamier royal icing with the ingredients you have at home already—no special-ordering meringue powder or pasteurized eggs.
If you're more inclined to live on the edge, simply cooking until it's hot to the touch is more than enough to ensure the powdered sugar has thoroughly dissolved. Once the icing's hot, I add a bit more powdered sugar to thicken things up. It dissolves with the residual heat of the icing, and saving it for last keeps the icing thin and easier to stir while it's over the water bath.
From there, I beat the royal icing until it's thick, light, and perfectly creamy. The goal of this process is to ensure the royal icing is silky-smooth, not to whip it up like cream; excessive aeration would only introduce pesky air bubbles that would later pock your ideally smooth icing. For that reason, creaming with the paddle attachment is vastly preferable to whipping with a whisk although, if need be, you can certainly make do with a hand mixer set to low speed.
At this stage, the royal icing is thick enough to handle chunky designs like the buttons on a gingerbread man, or little rosettes on a cake , and it's also the least messy option if you plan to decorate some cookies with the kid. But if you'd like to glaze the tops of cookies with an even sheen of royal icing, or attempt a more ambitious, elegant design, it needs to be thinned first.
Thinning the icing makes it much more difficult to work with, a recipe for disaster for small children still honing their fine motor skills. So, please bear in mind: Thinned royal icing should be limited to use by teenagers and adults. Most recipes rely on water to thin royal icing, but I've found cream to be far superior. To continue my analogy regarding a properly made sauce, a small amount of cream adds richness, improving the flavor and mouthfeel of the icing all around.
Since fat carries flavor, it also enhances our perception of vanilla, so the icing seems more aromatic as well. These subtle improvements work together for an icing that seems less sweet, as verified through several blind tastings among my friends. We're not talking a lot of cream; just three tablespoons in a two-and-a-half-cup batch. If that's a problem, try using plain, unsweetened, full-fat coconut milk instead. Of course, water will do in a pinch, but it's not a swap, so take care when experimenting on your own, adding less at first and then thinning as needed from there.
The only downside to the addition of cream is that the icing may curdle if mixed too long. Fortunately, that's only a risk if you leave the icing on the stand mixer unattended a technique some bakers use to keep royal icing from crusting over in the bowl.
Properly thinning the icing with cream is largely a matter of precision measurements, but unless you start by beating an egg white to weigh out a hyper-specific amount, there will always be an element of personal judgment in determining whether the icing is too thick or too thin. The process becomes intuitive when you've done it countless times before, but here's the test I use at home.
Lift up the beater and drizzle the icing back into the bowl, making a figure 8 pattern. If the figure 8 is still sitting there after eight seconds, the royal icing is too thick, and your designs may be lumpy.
If the figure 8 melts away much more quickly, the royal icing is too thin, and your designs will run and drip. Also, I did notice when I made my royal thicker it tasted better when it was still wet. Good luck! I almost forgot; Antonia's RI has cream of tartar in it, that could also give a soury kind of taste. I think that was the recipe I used the first time also. The one I'm using now is just meringue, water, powdered sugar, and glycerine if you want it to keep it a little softer.
Even still, Antonia's tasted fine once dry. Thanks for the reply, that is nice to know about drying. I will not beat for more than 10 minutes in the future.
I left my kitchen aid on while cutting cookies, and forgot it running. Thanks again. When I created the recipe, my local supplier for meringue powder sells me a brand that has vanillin powder built right in I didn't realize that not all brands have that already added. Thanks so much Antonia - I would have pmed you just to make sure that you got this, but I didn't see that option. I can only imagine how busy you must be and how many pm's you would get if it was!
I did add some more flavoring, I think I used almond. After letting it sit overnight, it was much better. I have still yet to master the flooding technique, but your recipe is used for all of my detailing.
Thanks again! Is it possible to make royal icing without meringue powder? I'm out and need to make a small batch for something today.
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